Chilies Rellenos Stuffed With Herbed Chevre Recipe

Chilies Rellenos Stuffed With Herbed Chevre Recipe


6 pcs of chilies (Anaheim or Poblano)
1 Tbsp of oil (olive)
1 Tbsp of shallots; minced
2 tsps of garlic; minced
2 Tbsps of basil (fresh); chopped
1 tsp of thyme (fresh); chopped
1 tsp of rosemary (fresh); chopped
2 Tbsps of parsley; chopped
1/2 tsp of salt
1 pinch of pepper (white)
1/4 lb of cheese (goat, mild); crumbled
1/4 lb of cheese (Mozzarella); grated
Oil/shortening (deep frying purposes)
1 pc of egg
2 Tbsps of milk
Flour (for dredging)
Salsa (fresh tomato)


Fry peppers with oil then submerge into iced water. Remove skins carefully, retaining the flesh and cap as whole. Create slit on a side then slowly remove seeds. Afterward, rinse peppers with water (cold) then drain in towels (paper).

Heat oil (olive) using skillet on moderate flame then add garlic as well as shallots while stirring often for around three minutes. Transfer mixture to bowl then drop Mozzarella, goat cheese, pepper, salt, parsley, rosemary, thyme and basil, mixing well then forming into six cylinders as big as peppers. Stuff peppers with formed cylinders then seal them with wooden picks. Chill an hour.

Let oil be heated, reaching 375 degrees F. Beat milk with egg then dip stuffed peppers into it. Next, roll into flour then fry ’til brown. Turn gently.

When done, remove stuffed peppers from oil then drain. Serve as soon as possible, alongside salsa when preferred.

Chilies Rellenos Stuffed With Herbed Chevre Recipe

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